Barley Risotto with Eggplant and Tomatoes

Barley Risotto with Eggplant and Tomatoes

recipe by

490
calories
14
ingredients
4
servings
3.827

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Ingredients

6 cups eggplant diced
3 tbsps olive oil divided
1/2 tsp black pepper divided
2 cups water
1 cup pearl barley uncooked
1/4 tsp salt
1/2 cup soft goat's cheese crumbled
1/4 cup fresh basil thinly sliced
1/4 cup pinenuts toasted

Nutrition Facts

490
calories
22
g fat
9
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 490
Calories From Fat 200
% Daily Value*
Total Fat 22g
34%
Saturated Fat 6g
30%
Trans Fat g
Cholesterol 15mg
5%
Sodium 200mg
8%
Potassium 790mg
23%
Total Carbohydrates 58g
19%
Dietary Fiber 14g
56%
Sugars 9g
Protein 14g
28%
Vitamin A
25%
Vitamin C
30%
Calcium
10%
Iron
15%

Weight Watchers Points

PointsPlus: 12
SmartPoints: 16